Googling recipes on my laptop, I found this recipe at grouprecipes.com submitted by chefmeow. I couldn’t find scallops at the time so i used shrimp instead. This soup if fantabulous.

Ingredients

* 1/2 pound ginger unpeeled and thinly sliced across
* 1 leek green part only washed well and cut into thin strips
* 1 pound bay scallops
* 8 tablespoons cold unsalted butter cut 1/2″ pieces
* 1/8 teaspoon cayenne pepper
* 1 tablespoon fresh lemon juice
* 1-1/2 teaspoons kosher salt
* 1/4 cup cooked long-grain white rice

Directions

1. In a small saucepan bring 5 cups water and ginger to a boil.
2. Lower heat and simmer 30 minutes.
3. Strain through a fine mesh sieve.
4. Reserve the liquid and discard the ginger.
5. Bring a small saucepan of salted water to a boil then stir in the leek.
6. Lower heat and simmer 15 minutes then drain and reserve.
7. In a medium saucepan return the ginger liquid to a gentle simmer then stir in the scallops.
8. Simmer for 2 minutes.
9. With a slotted spoon remove scallops and set aside.
10. Over low heat whisk butter into the liquid a few pieces at a time.
11. While whisking add cayenne, lemon juice and salt.
12. Remove from heat and stir in scallops and leek.